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Spicy Pepper Slaw

“I love coleslaw, but wanted to jazz it up and make it just a little healthier. This recipe not only makes a good side dish, but it’s also great as a relish on a chicken sandwich or burger. Jalapenos give it just the right kick.” —Cheryl McCleary, Kansas City, Kansas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 3 cups shredded cabbage
  • 2 celery ribs, chopped
  • 1 medium green pepper, julienned
  • 1 cup cut fresh green beans (1-inch pieces)
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 bunch green onions, chopped
  • 1 banana pepper, seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 serrano peppers, seeded and chopped
  • 1/2 cup cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  • In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving.
Nutrition Facts
1 cup: 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 314mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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